Old Chub Chicken: Beer today, gone tomorrow
The Great American Beer Festival ended Saturday night, leaving behind many hangovers, almost as many awards (including a surprise win for Aurora's Dry Dock), and some very fond memories of the new Farm to Table Pavilion, a 2009 innovation that had local chefs pair farm-to-table Colorado foods with local beers.
The Farm to Table Pavilion is almost certain to return next year. And in the meantime, you can get a taste for what local beer can do for local food -- particularly when you can still grill out of doors -- with this recipe for Old Chub Beer Can Chicken from the Culinary School of the Rockies, a partner in the GABF project.
Old Chub Beer Can Chicken
1 free range roasting chicken
1 can of Oskar Blues Old Chub or Dale's Pale Ale, opened
1 tbsp (packed) brown sugar
1 tsp garlic powder
3/4 tsp onion powder
1 tsp savory, ground
1 tsp chili powder
1/2 tsp cayenne pepper
1 tsp smoke paprika
1 tsp mustard seed, ground
salt and pepper to taste
1) Rinse chicken and pat dry.
2) Mix brown sugar with dry spices
3) Rub the chicken with olive oil and then rub with spices. Sprinkle chicken generously with salt and pepper. Hold the chicken upright and place it on the top of the beer can so that it easily slides into the cavity. Use the legs to balance the chicken upright on the grill.
4) Stand the chicken over medium high heat away from the direct flame. Close the lid and grill the bird for 1 hour to 1 hour 15 minutes -- or until golden and internal temperature reaches at least 165 degrees.
5) Transfer the chicken (minus the beer can) to a warm platter and let it rest 5-10 minutes before carving. Serve warm -- with plenty of beer from Oskar Blues.
For more recipes and class offerings from Culinary School of the Rockies, click here.
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